Corn Soup

I tried this recipe as an alternative to serve corn. I liked that it required few ingredients and that the procedure was so easy, it is perfect for my busy weekday cooking. This recipe is enough for 8 servings, you can easily divide the recipe to suit your quantity needs, or you can freeze half of it for another day. It keeps for up to 6 months!

If you would like to know about the health benefits of corn, go to our published post here. You ‘ll find interesting information as well as a round up of some our recipes containing corn.

Corn Soup

Recipe Adapted from
Martha Stewart
Serves 8

Ingredients

16 ears yellow corn
4 tablespoons butter, (cut into small pieces)
1 tablespoon coarse salt
2 teaspoons paprika
1 teaspoon pepper
1 teaspoon sugar
Tortilla chips, (optional)
Lime wedges, (optional)
Scallions, sliced, (optional)

Procedure:

Remove husks and silks from corn. Holding ears in a large bowl, slice off kernels (to yield about 10 cups). When slicing corn from cobs, work in a deep bowl to catch the kernels and any juices. In two batches, puree kernels and accumulated juices with a total of 2 cups water until chunky.
In a large saucepan over medium-high heat, cook pureed corn, butter, 4 cups water, paprika, pepper, sugar and salt until butter is melted and soup is heated through, 5 minutes.
Serve hot, garnished with tortilla chips, lime wedges, and sliced scallions, as desired.

Curried Carrot Soup

To give this carrot soup a little kick, try adding curry and a little cayenne pepper. The original recipe does not include the added milk… but, I can’t imagine carrot soup without a little creaminess to it. You can use fat free milk, if you want.

Carrots are used to thicken soups, sauces and can even be incorporated into baking instead of fat. I won’t be trying that, but I thought you’d like to know.

Curried Carrot Soup

Adapted from Rachael Ray

Ingredients:

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 1/2 pounds carrots
1 spring fresh thyme
5 cups chicken stock
1 tablespoon mild curry paste or 1 1/2 tablespoons curry powder
Coarse salt
black pepper
1 cup 2% milk
1/4 to 1/2 teaspoon cayenne pepper*
(this is optional, because this pepper is very hot!)

Procedure:

Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes.
Add 4 cups chicken stock, curry and cayenne, and about 1 teaspoon salt to the pot.
Bring to a boil, cover and cook until carrots are very tender, about 15 minutes.
Place pot on a trivet next to food processor. Process soup in 2 or 3 small batches until soup is smooth and carrots are fully pureed.
Transfer processed soup into a large bowl as you work to make room for more soup in the food processor.
Return completed soup to the soup pot and place back over low heat.
Add milk. If the soup is too thick, add remaining stock, to achieve desired consistency. Adjust seasonings.

Roasted Eggplant Soup

I had a couple of eggplants in my refrigerator’s vegetable drawer. They had been there for week already, I didn’t want them to spoil, but I didn’t feel like making Eggplant Parmesan with them, which was the initial purpose of buying them. I didn’t want to grill them either, because that meant cutting up other vegetables and taking out my griller, which is waaaaaaay at the back of one of my cabinets. I was too lazy. I found this eggplant recipe which seemed like a tasty alternative. Although it is time consuming (roasting the vegetables for about 50 minutes, then blend and then let it simmer for 45 min) you don’t have to do a lot of actual work. I will definitely make this again, the flavor is great and it is filling. Pair it with a nice salad and some toasted bread, and you’re set!

Roasted Eggplant Soup

Serves 4

Adapted from Smitten Kitchen

Ingredients:

3 medium tomatoes, halved

1 large eggplant (about 1 1/2 pounds), halved lengthwise (I used 2 smaller ones)

1 medium onion, halved

2 large garlic cloves, peeled

2 tablespoons olive oil

1 tablespoon chopped fresh thyme or 1 teaspoon dried

4 cups chicken stock or vegetable broth

1/4 cup heavy cream

Parmesan Cheese, for sprinkling

Procedure:

Preheat oven to 400°F.
Arrange tomatoes, eggplant, onion and garlic on a large baking sheet, or two smaller ones.
Brush or drizzle vegetables with oil then roast them for 20 minutes, pausing only to remove the garlic cloves (otherwise they will burn) and returning the pans to the oven for another 25 minutes, until the remaining vegetables are tender and brown in spots.
Remove from oven and scoop eggplant from skin (or peel the skin, off with your fingers, which I found to be easier) into a heavy, large saucepan or soup pot. Add the rest of the vegetables, the thyme and the chicken or vegetable stock and bring to a boil, then reduce to a simmer. Cook until onion is very tender, about 45 minutes. Cool slightly.
Working in batches, puree soup in blender until it is as smooth as you’d like it to be. (Or, if you have an immersion blender, you can do this in the pot.) Back in the pot, add the cream and bring the soup back to a simmer. Season with salt and pepper and sprinkled with cheese.